Hello, Roberto here, giving you a little insight into a day in the life distilling at Nc’nean as a Distillery Operator.

The stillhouse is the heart of the whisky distillery. It holds the beautiful copper pot stills that turn our amber, fermented wash into the crystal-clear spirit that becomes our single malt whisky. Crucial as they are, no alcohol is produced in the stills. Through distillation, we simply concentrate the alcohol we created during fermentation. So how does it work? What decisions do we make as distillers to ensure our whisky is consistent, delicious, and, well, consistently delicious! Let’s follow a day in the life of a Nc’nean distiller and reveal the secrets of the intriguing art of distillation.

MORNING:

The distiller’s day starts before the rest of the team. Our biomass boiler needs to spring into action after its nightly slumber. A flick of a switch begins an automated process which feeds wood chip from a store into the furnace, and with a little encouragement in the form of a small box of kindling, the fire begins to roar, heating up a tank of water to produce steam.

After a coffee and a chat, we’re up to 5.5 bar of steam pressure and can begin charging the stills. We’ll pump the 5000 litres of ’wash’ (the fermented liquid produced from mashing) into the Wash Still, and the 3500 litres of ’low wines and feints’ (we’ll get into that) into the Spirit Still. Inside each still is a huge coil of stainless steel through which our steam will pass. Once the liquid covers these coils, we close the still door and crank up the steam. 

As the steam heats the liquid in the stills, vapour rises to the top and flows down the angled tube called a lyne arm to the condensers. This is where our hot vapour is cooled and becomes liquid once again. As alcohol vaporises more readily than water, our cooled distillate is stronger than the liquid it arose from. This, in a nutshell, is distillation.

Our condensers use around 120 litres of water per minute for cooling, and there’s two of them. Multiply that by the minutes in a day, five days a week, 50 weeks per year, and you’ve got.....well, it’s a lot of water! Here, Nc’nean has a neat trick for reducing water use in the form of a large pond. Cold water feeds into the pond from the hills and is pumped through our condensers. Warm water comes out the other end and goes back into the pond where it cools down again and the cycle continues.

Back to the stills. The Wash Still doesn’t need much attention. For the first hour we keep an eye on the sight-glass because the liquid itself starts to rise, like a pan of pasta boiling over. We can’t let the wash rise up and over the top of the still, so we adjust the steam down. At about 95°C, liquid begins to run into the ‘spirit safe’ (the copper cabinet of bowls and hydrometers you’ll find in every whisky distillery).

The 8% ABV wash we started with has become ‘Low Wines’, a distillate of about 25% ABV. The still will bubble away for the rest of the day, with the output collected in the ‘Low Wines & Feints’ tank. The Spirit Still, being the smaller of the two, actually heats up faster and requires a bit more attention than the Wash Still.

Once at 85°C, liquid will start to trickle into the spirit safe. This first run, known as the ‘foreshots’ or ‘heads’, will be cloudy and contains unwanted compounds such as acetone and methanol. Unwanted, but not wasted - we’ll direct this into the Low Wines & Feints tank too. Once the cloudy run has passed, we set a timer for ten minutes and turn down the steam so the temperature holds at around 86°C.

The timer beeps and we test the strength of the liquid with a hydrometer – it should be 75% ABV, our first ‘cut point’. We’ll now direct the liquid into the spirit receiving vat with the turn of a handle. This is the ‘hearts’, the part of the spirit run that will go into cask to become whisky. We keep the steam low – a gentle flow preserves the bright, fruity character of our spirit.

LUNCHTIME:

After a couple of hours, we’ll test the strength of the spirit again. The ABV of our distillate reduces throughout distillation, leaving an ever-weaker solution in the still. At 69.5% ABV, we’ll make our second cut, directing the liquid back to the Low Wines & Feints tank. This is the ‘feints’ or ‘tails’. Again, it’s not wasted, but we don’t want to put it into cask as it is. The low wines, foreshots and feints will all be pumped into the spirit still tomorrow morning, ready to do it all over again! The heart of our spirit, between 75% and 69.5% ABV, is all we’ll put to cask - that’s around two-and-a-half hours of spirit run per day. It’s deliciously light, very fruity and is chosen because it retains freshness and develops complexity and intensity with a relatively short maturation time. For six weeks per year, we shift these cut points to 72%-66% ABV, giving us a weightier spirit, more suited to long maturation (so long we haven’t bottled any yet!).

AFTERNOON:

Now we’ll leave the stills to do their thing and it’s out in the tractor (we’re all tractor drivers here at Nc’nean, even us townies!) The bio-mass boiler has an insatiable appetite for wood chip, the pot-ale needs spreading on the local fields, and casks need filling.

At the end of the day we’ll return to check the strengths again. Once the still contents reach 1% ABV, there is little to be gained by distilling further – lots of energy used for very little alcohol – so we’ll switch off the steam and pump the remains out to the pot-ale tank, ready to be disposed of tomorrow. Then, a bit of cleaning here and there and the day is done. Time for a dram!

If you love your whisky, are passionate about sustainability, or just a die hard Nc’nean fan, we can offer you the opportunity to own your own cask of whisky.

We only release a very limited number of casks to private individuals each year, with some people purchasing a cask on their own, some as part of a group, or maybe as a gift for that very special friend or family member. We look after everything for you, keeping the cask tucked away safely on the wild west coast. Once the cask is ready, we bottle it into 100% recycled glass bottles for you to drink, share or gift for years to come. We are now opening fillings for 2025. We are always oversubscribed so please email your details to casks@ncnean.com to get your name on the list. Well then send you an order form to secure your spot. 

OUR DISTILLERY

Our story began in 2012. During a whisky road trip, Annabel had a lightbulb moment - why do so many distilleries do things the same way they have always been done? Perhaps there are other ways.

Nc’nean is an abbreviation of Neachneohain, the Queen of Spirits in Gaelic legend. Neachneohain was a Huntress and a Quiet Rebel. A fierce protector of nature, she was strong, independent and never afraid to walk her own path. With this in mind, we began forging our own path. With a strong focus on sustainability and innovation we started building our distillery from scratch. Then, five years later, tucked down a quiet single-track road on the beautiful west coast of Scotland, Nc’nean’s stills were turned on for the first time, with our first run of new make spirit flowing in March 2017.

OUR SPIRIT

We use 100% organic Scottish barley and our own pure spring water to produce our spirit in our verified net zero (scopes 1 & 2) distillery. All our energy comes from renewable sources, and we recycle 100% of our cooling water resulting in an exceptionally low water footprint. Our left-over grain feeds the cows on the farm. Nothing is wasted. We’re exploring long mashes and slow ferments, and experimenting with yeasts not always used in distilling. High, narrow cut points help us produce a pure, fruit-forward flavour profile, while our lamp-shaped stills encourage a gentle distillation, creating a lighter spirit. Our distillation and maturation approach were master-minded by the late Dr Jim Swan. A chemist by training and a whisky industry veteran, Jim had an excellent track record in helping distilleries achieve fantastic quality whiskies at a young age.

OUR CASKS

We have three cask varieties you can choose from, each adding their own characteristic to Nc’nean’s light, fruity spirit.

Our ex-bourbon casks come from across the pond, mostly from Kentucky – the home of some of the best American whiskeys. Maturing our spirit in these barrels gives flavours of toffee, vanilla and orchard fruit. If you are happy to tuck your cask away for longer and like those classic Single Malt Scotch Whisky flavours, then this is the cask for you. Nc’nean’s spirit truly shines through.

Our STR red wine casks, sourced from Spain, have been shaved, toasted and re-charred before they make their journey to the UK. This treatment caramelizes the sugars in the residual wine imbued in the wood. Maturing your whisky in an STR cask will give flavours of warming spice and pastries. If you're a fan of richer, spicier single malts, then this is for you. STR casks are great for those who like to drink their whisky young as the colour and flavours develop quickly.

Our Oloroso casks, also from Spain, impart notes of roasted nuts and jam. These casks produce truly decadent whiskies, adding viscosity and intensity, as well as a rich, deep colour. For lovers of fruit-forward single malts, bursting with flavour.

WHAT ARE THE COSTS?

Our casks start from £4,400- £6,200 (depending on your chosen cask type). Then, when your cask has finished its maturation term, you’ll need to pay for bottling, shipping and any duty or taxes in your country of residence. These costs can fluctuate depending on the current rate of taxes, excise and packaging costs but as a guide this is currently about £6,000. For someone in the UK this works out to be around £45 per bottle of your own cask strength whisky. 

HOW MANY BOTTLES WILL I HAVE IN THE END?

To put this in perspective, an ex-bourbon cask will hold about 190 bulk litres. After a 5-year maturation period, including the loss in angels’ share, one cask will yield an average of 247 bottles, at cask strength. STR and Oloroso casks are both hogsheads and hold about 250 litres, after the same maturation term, including the loss of angels’ share and bottled at cask strength you will be looking at bottling around 294 bottles. But remember, no one cask is the same and you can choose to bottle your cask at any abv you like, as long as it is above 46% abv.

AND THE BOTTLE ITSELF? WILL I GET TO PERSONALISE MY BOTTLING?

Your whisky will be filled on site at our distillery, into our 70cl private cask whisky bottles with a customised label. These are the trademark Nc’nean whisky bottle shape and made from 100% recycled glass. Your front label will include your chosen name followed by the technical details of your whisky. Along with space for you to add personalised text to make the bottle truly yours.

CAN I FILL MY CASK MYSELF?

We’d be delighted for you to fill your cask yourself! We offer a few filling dates a year fitting into our production schedule. We will share these dates with you with plenty of notice so you can organise your travel and accommodation. Our private cask filling days are a fantastic day out at the distillery. We start our morning off with tea and coffee in the bar. Then, taking it from the top, we share with you the relatively short history of Nc’nean and how we came to be. There will then be time to fill your cask after a full tour of production, before we finish back in the bar for a in depth tasting and a slice of cake from our local bakery!

WHERE WILL MY CASK BE STORED?

Don’t worry, you’re not going to have to re-arrange the furniture. We’ll store your cask in one of our bonded warehouses until it’s ready to be bottled. You’re welcome to visit the distillery whenever we’re open, just let us know you’re coming so we can ensure the team can spend some time with you.

CAN I PERSONALISE MY CASK?

Of course - we will stencil and paint your cask with a name of your choice, and send you a copy of your cask ownership certificate. If you can’t make it on the day, not to worry we will be sure to take photos on the day to send along with your certificate.

CAN I MATURE MY CASK FOR LONGER THAN 5 OR 10 YEARS?

You most certainly can, you’re in complete control how long the whisky is aged for. We charge £100 for each additional year per cask to cover storage and insurance fees.

I'M IN, WHAT'S NEXT?

Simple, if you have any questions or would like to be added to our waiting list, please send us your details to casks@ncnean.com. Remember that we only release a very limited number of casks to private individuals each year, so if you are interested, get in quick!

Blog written by Office Manager, Bec Chadwick

If you are planning to embark on a slow and scenic journey through the west highlands to visit us here at the distillery, you can check out some of our favourite local accommodation options below. 

We have curated a list of 10 of the best places to stay locally that make the perfect base for exploring the wild and beautiful Morvern peninsula.

These accommodation options are mostly dotted between Lochaline and Drimnin. Drimnin is where we are and Lochaline is the main village on the peninsula which is about a 30 minute drive from Drimnin (a great place to eat in Lochaline is The Whitehouse Restaurant). 

1. ACHNACRICHE BED AND BREAKFAST

As with many of the accommodation options on this list, this bed and breakfast is tucked away nicely off the beaten track and is an ideal base for walking and wildlife spotting. 

The B&B is on Drimnin Estate and has beautiful views over the water to Tobermory and up to Ardnamurchan. Guests have shared access to all the facilities on the estate, including use of the mountain bikes and also brown trout fishing.

Evening meals are available here and each morning a full Scottish breakfast is served in their garden room. This accommodation is also only a 15 minute walk from the distillery which is handy if you would like to have a dram or two in the distillery bar after a tour before strolling back to the B&B. 

For booking info click here.

2. DRIMNIN ESTATE SELF CATERING LODGE, COTTAGE AND FARMHOUSE

Also tucked away on the Drimnin Estate are three self catering accommodation options. Each cottage has a wood burning stove (all logs are provided) as well as central heating to enjoy a comfortable and cosy break all year round.

The traditional gate lodge is detached and positioned amongst ancient Caldeonian Oak woods on the private estate road. The lodge sleeps 2. 

Ena’s cottage is a charming nineteenth century, two storey cottage attached to Drimnin House with two bedrooms and sleeps 4. 

Achleanan Farmhouse is the largest of the holiday cottages on the estate and sleeps 6. Used until 2002 for sheep shearing, this former farmhouse was restored in 2003 and sits alone 500 feet above the Sound of Mull with magnificent sea views to Mull and the Atlantic Ocean.

For those of you who make up a bigger party, you can also rent out Drimnin House which sleeps up to 16 people. 

For booking info click here.

3. THE CAPTAIN'S CABIN

The next three properties are the quirkiest on the list because of the unique designs of each building. Each of the three are located in secluded positions on a four-acre site and are about a ten minute drive from the distillery. They all score 4.9 and above on AirBnB and have been built by local architect Roderick James. All interiors are done by his wife, interior designer Amanda Markham. The couple are well known for their projects that support local communities and they recently employed ex-offenders to build a house here on the west coast.

The first of the three is called The Captain’s Cabin. The cabin which sleeps 2 is built on an old chapel and features a nautical theme throughout with a deck, steamer chairs, barrel table and other ship related artefacts. 

For booking info click here.

4. PILOT HOUSE

This two-storey cabin which was expertly crafted from aluminium also sleeps two. Inside there’s plenty of cosy, light-filled space to cook, dine, rest, and relax in, with tranquil views, and colourful, aviation-inspired memorabilia.

For booking info click here.

5. AIRSHIP

This accommodation has been featured in Conde Nast: "Nestled on the banks of the Sound of Mull, this unique property was the ultimate reprieve for a city dweller". 

As with the previous two, this one sleeps two with stunning views over the Sound of Mull and is perfect for a remote and relaxing stay. 

The nearest shop is eight miles from these three properties so remember to stock up before arriving. 

For booking info click here.

6. HIGHLAND BASECAMP

Highland Basecamp in Lochaline has 12 private en-suite bunk rooms and a communal decking area that has some cracking views over the water. This option is more budget-friendly and has a very well-equipped self-catering kitchen and spacious lounge and dining space. 

Highland Basecamp has also become a very popular spot for diving clubs to come and stay because of its ideal proximity to some of the best diving locations in the country, so if you fancy including some diving in your trip to the peninsula check out some more info here.

For booking info click here. 

7. CASTLE VIEW BED AND BREAKFAST

This little B&B is also in Lochaline village and has equally stunning views over the Sound of Mull. You will receive a very warm welcome from the hosts Tom and Iain here, as well as Whisky, their golden retriever. When the weather allows for it, the loungers in the front garden are an ideal spot for enjoying a drink while taking in the ever-changing views over the Sound of Mull and Ardtornish Castle. There is also an à la carte dinner menu to choose from if you would like to dine in.

The B&B is conveniently located just a minutes walk away from the ferry port where there are regular sailings across to Mull on the Fishnish-Lochaline route. 

For booking info click here.

8. LOCHALINE HOTEL

This little family run hotel situated right on the shoreline has five bedrooms and serves home cooked meals in the cosy restaurant and bar overlooking the water. The original building dates back to 1920 and is built from stone mined right next to the hotel. 

For booking info click here.

9. ARDTORNISH BUNKHOUSE

Just three miles outside of Lochaline, the Bunkhouse on Ardtornish Estate is perfect for those looking for cosy self-catering accommodation. There is a lovely log burning fire and the accommodation has three bunk beds. The Bunkhouse is another more budget-friendly option but if you have a few extra pennies for accommodation you can choose to stay in one of their apartments set within Ardtornish house or opt for one of their cottages. 

During the growing season, Ardtornish House offers the purchase of freshly harvested seasonal veg boxes with produce grown in their kitchen gardens– a mixture of whatever is ripe and ready on the day, so you can enjoy a taste of local fresh veg throughout summer and autumn.

For booking info click here.

10. RAHOY ESTATE

For somewhere slightly further afield from our distillery, you could try the wonderful Rahoy Estate. This one is about a 50 minute drive from us and there is no mobile phone signal with only limited internet access, so you really can leave it all behind. The estate is beautiful and comprises 3 self-catering cottages (each sleeping 4) and a new contemporary house 'Caorann' which sleeps up to 8 people.

For booking info click here.

For all other self-catering and hotel accommodation options nearby and on Mull please, visit online booking sites. There are plenty of self-catering options in Drimnin, Lochaline and beyond.

Remember that if you are coming to visit us, please book your tour in advance via by clicking here. We hope to see you here on the wild west coast soon!

AMY'S TOP THREE SUSTAINABLE LIVING HACKS

1. AVOID PACKAGING IF YOU CAN 

What can you buy that doesn’t need to be wrapped or packaged? Think veg, fruit and household goods like soaps and sprays. Lots of local stores now offer refills for household essentials and food without plastic – if they don’t, ask them! This could spur on a conversation in their business about offering this going forward.

2. GROW WHAT YOU CAN AND FILL YOUR FREEZER

It's surprisingly easy to grow veg or salad even in small spaces or on window sills. Nature literally does all the work, and you can enjoy fresh food at very little cost. If you can't grow, you can always forage.. It's amazing how much food is out there when you look! I stuff my freezer with fruit like blackberries and wild raspberries, and dry lots of mushrooms this time of year, and if I am lucky it will see me through the whole winter. Remember to consult an expert before you start dabbling in foraging, or book yourself onto a course to learn about what is safe to eat and what is not. We are lucky to have the brilliant Clare Holohan (West Highland Herbal) here on the Morvern peninsula, but there are plenty of expert foragers across the globe who can help.

3. CHANGE UP YOUR ELECTRICITY

Shop around and switch your electricity to a renewable energy tariff. This is one of the best and easiest things you can do to support a greener future. Lots of green tariffs are very competitive, if not cheaper, than fossil fuel electric, so it’s a no brainer! 

AMY'S FAVOURITE SCOTTISH COMPANIES WHO ARE DOING GOOD IN THE GREEN SPACE

1. BEER

Trying to pick my favourite beer is about as fair as asking someone which of their children they like more. However, there are three breweries whose beer I really admire for their flavour and organic principles and these are Futtle Brewery, Dun brewing and Black Isle Brewery. Located In very different corners of Scotland – but very much worth going out of your way to drink their wares!

2. CHEESE

Cheese has a very secure place in my heart, and one of my favourite places to go for full submersion in a world of cheesy goodness is the Connage Highland Dairy (who make delicious organic cheese) and stock an amazing variety of other cheeses that you can try! I also need to give a BIG shout out to the The Ethical Dairy in Dumfries and Galloway who are an amazing cow with calf dairy. Their Bluebell cheese is utterly divine and top of my Christmas cheeseboard list!

Image credit: The Ethical Dairy

3. TARTAN

Scotland is synonymous with Tartan and of course, the Kilt – and sustainable clothing is something that you have to look pretty hard for anywhere. However, there are a couple of great brands that I have come across on my travels around Scotland cutting some exceptional cloth for modern living. They are Ardalanish Weavers on Mull and Prickly Thistle in Inverness.

Image credit: Ardalanish Isle of Mull Weavers

4. PLACES TO EAT / VISIT / SHOP

One brand that I have come across in the last few years, which I found very impressive - aren’t just selling products, but an alternative to a broken food system. This is Bowhouse in Fife. It’s a farm steading that houses a local producers market, a butchery – filled with their regenerative grass fed meat, a mill and bakery supplied with grains from their fields, an incredible restaurant and café showcasing the best that their land has to offer. AND is the home of the aforementioned Futtle brewery. They host a great organic festival once a year for talks, sustainability, music and family fun.

The Free Company just outside Edinburgh too is SUPER cool and operating along very similar sustainable lines – we had our staff party their last year and it was great!

Image credit: The Free Company

5. HERBAL MEDICINE AND LIVING GREEN

I couldn’t talk about my favourite brands without giving the love to one of my best friends Clare Holohan (mentioned earlier), who has taught me so much about sustainable living and the power of nature. She is West Highland Herbal, and is almost single-handedly responsible for keeping me in great health and healing my wounds and ailments when needed.

Credit: Nc'nean (Clare, left, Amy, right)

If you fancy delving into the world of Amy a little more, check out her Quiet Rebels Whisky release here, or read our latest sustainability report here which highlights what Amy and the team are doing to reduce our carbon footprint and respect our beautiful surroundings

We reckon you would be pretty hard pushed trying to find a better Negroni than the one we make with our Botanical Spirit. It’s citrusy, creamy, smooth and not like any other you will have tasted. 

THE HISTORY OF THE NEGRONI

Most popular accounts attribute the Negroni’s origins to northern Italy in the early 20th century. While sitting at his local bar in Tornabuoni Street in Florence, Count Camillo Negroni is said to have asked for more of a kick in his Americano (a cocktail with Campari, sweet vermouth, and soda water). The bartender granted the Count’s wish by switching out soda water for gin. This became his usual order and so the Negroni was born and quickly began to rise in popularity beyond the city of Florence.

Over a century later, the cocktail is regarded as one of the classiest drinks in the world of cocktails, thanks in part to various references to Negronis in films and literature over the years. It features in Ernest Hemingway’s novel Across the River and Into the Trees, Audrey Hepburn famously served them whilst filming Roman Holiday at her house parties in Rome and James Bond ordered a Negroni when he wasn’t in the mood for a martini.

More recently, Stanley Tucci’s viral video of the Negroni Sbagliato, which switches out the gin for prosecco, sparked a huge new wave of appreciation for the drink. Another reason for its popularity is likely down to the straightforward recipe: equal parts gin, vermouth and Campari served on the rocks.

THE WILD NEGRONI

We call our Negroni the ‘Wild Negroni’. It differs from typical Negronis because instead of gin we use our Botanical Spirit, a fresh, fruity and floral gin alternative with incredible body and texture. The name ‘wild’ represents the unique combination of wild Scottish botanicals in the spirit which add rich and floral flavours. These include hand foraged bog myrtle and heather, plus thyme and sorrel too. But it’s our barley spirit that really makes the difference adding a malty, fruity undertone that plays exceptionally well with our chosen botanicals.

WHY DOES OUR BOTANICAL SPIRIT WORK SO WELL IN A NEGRONI?

In the words of our blender Matt; “the main reason our Botanical Spirit works so well in a Negroni is all down to texture. Gin is usually made with a "neutral alcohol" base, kind of like a blank canvas for botanicals, which has very little viscosity. Our Botanical Spirit on the other hand, uses "New Make" for the base (think un-aged whisky), which is jam-packed full of creaminess and body. This extra texture creates a silky rich version of a Negroni, and with Myrtle as the lead botanical, a delightful citrusy zip to finish”.

HOW TO MAKE THE PERFECT WILD NEGRONI

 

WHERE TO TRY OUR WILD NEGRONI

If you would like to try making our Wild Negroni at home, you can buy our Botanical Spirit here.

Various twists of our Wild Negroni can currently be found on these menus across the UK:

The Gate, Glasgow

The Holland, London

Sister Ray, Liverpool

Stray, Manchester

The Watershed, Bristol

Bentleys, London

Black Book, London

The Cocktail Trading Company, London

Shrub, Chester

Ugly Butterfly, Cornwall

The western highlands of Scotland are home to many of Scotland’s best hospitality and foodie destinations, and although some are fairly remote, it is well worth the extra few miles through stunning landscapes and scenery to experience the very best the west has to offer.

At Nc’nean, we are lucky to have a team of eco-conscious food and drink fanatics, so when it comes to the west highland’s food and drink scene, between us we are rather clued up! We thought we would make the most of this handy resource by picking their brains to pull together our idea of a perfect seven day road trip with stops and stays at our favourite bars, hotels and restaurants, in, around and just beyond our neck of the woods. As this route involves a bit of a journey across remote parts of Scotland, you will need a car for this trip which starts and stops in Glasgow!

DAY ONE: GLASGOW TO GLENCOE

The journey from Glasgow to Glencoe takes just over two hours and becomes increasingly beautiful throughout the drive. A significant part of the journey takes you along the west side of the vast Loch Lomond, before becoming completely immersed in the highlands. When you get to Glencoe, we recommend checking into the Kingshouse Hotel which is the perfect base from which to head out on a walk through the Hidden Valley, or tackle the Devil’s staircase which has breathtaking views of Buachaille, Etive Mor and the Mamores mountain range. The hotel has a brilliant range of locally sourced food (including especially good Loch Leaven rope-grown mussels!), beers and single malts to choose from (including Nc’nean and a dedicated Nc’nean whisky corner).

Kingshouse Hotel, Glencoe, credit: VisitScotland

DAY TWO: GLENCOE TO THE MORVERN PENINSULA

On day two, we recommend heading from Glencoe to Lochaline on the Morvern peninsula. When you arrive, check into Achnacriche B&B which has beautiful views over Ardnamurchan and Tobermory. If you prefer Air BnBs there are also spectacular views at the Captains Cabin, Airship or Pilot House. Then come for a full guided tour of our distillery in Drimnin to find out how and why we make our Nc’nean the way we do, followed by a tasting before heading for dinner at The Whitehouse in Lochaline which has delicious food and a lovely view of Lochaline harbour. (Please note that all visits to the distillery must be pre-booked on our website).  

Nc’nean distillery, credit: Nc’nean

DAY THREE: MORVERN PENINSULA TO MULL

Lochaline is conveniently located right beside the ferry terminal which has regular sailings across to the isle of Mull. The crossing takes just 15 minutes, which will give you plenty of time to spend the day exploring Mull which is known for its great beaches and delicious shellfish. Stay at Linndhu House in Tobermory which has amazing views of the sea and mountains. Annabel particularly loves the restaurant Café Fish which serves the freshest of seafood, and definitely pay a visit to the famous sailor's pub called The Mishnish which was founded in 1869. Checkout The Misty Bottle shop which is a renovated old post office turned drinks and spirits shop with an amazing selection of independent whiskies, gin and craft beer. We also recommend the Isle of Mull cheese shop as a must, - they operate on a sustainable ethos using a traditional dairy with 130 grass-fed cows.

Isle of Mull cheese shop, credit: Mull cheese and spirit

DAY FOUR: MULL TO MINGARY

Ferrys from Tobermory to Kilchoan take just over half an hour and run every two hours or so. From there it is just a five minute drive over to Mingary castle, a 13^th century restaurant with rooms on the Ardnamurchan estate where we recommend staying for the night. Also pop into our friends over at Ardnamurchan distillery to have a taste of their whisky and learn about how their spirits are produced. The castle has seen Vikings, sieges and royalty in its 700 plus years, but fast forward to today, the restaurant has earned three AA Rosettes and the menu changes daily. Chef Colin Nicholson serves a signature tasting menu which showcases the best produce the west coast has to offer. There are plenty stunning beaches and mountains to explore around Ardnamurchan which juts out into the sea as the most westerly point of the UK. 

Mingarry Castle, credit:  Mingarry Castle

DAY FIVE: MINGARY TO SKYE 

After a night at Mingary head over to the Isle of Skye via Mallaig which is about a two and a half hour drive. Once you are on Skye there is so much to see including the Fairy Pools, Dunvegan Castle and the Quairaing. But the highlight of your trip to the island might be a stay at Kinloch Lodge, a hotel and restaurant with warm fires in a comfortable relaxed setting which has been family run for over five decades. The menu has been created by chef Jordan Webb who grew up in Bristol and has cooked in kitchens from Canada to Australia before moving to Skye to make the most of the Island’s fresh and high quality ingredients.

Kinloch lodge, credit: Bildagntur/Alamy

DAY SIX: SKYE TO GLENELG

On day six we recommend heading over to Glenelg by taking the crossing over from Kylerhea on Skye on the world’s last remaining turntable ferry. The crossing over to the breathtaking peninsula only takes five minutes. When you arrive, check in to the fairly well kept secret, the Glenelg Inn, which is the local favourite spot for eating and drinking. The food is delicious and you can often spot dolphins out in the sea from the beer garden at the front. While here, head over to Dun Brewing, a small batch brewery which is hidden up in the glen.

Dun Brewing, credit: Dun Brewing

DAY SEVEN: GLENELG TO GLASGOW

After a good breakfast and morning spent in Glenelg, head on down the road to go back towards Glasgow. This drive takes just over four hours. A great pitstop for this road trip is in Dunkeld in highland Perthshire which is home to the infamously good Aran bakery set up by former Great British Bake Off contestant Flora Shedden. From Dunkeld it is about a one hour and fifteen minute drive down to Glasgow.

Aon means one in Gaelic and represents our collection of single cask bottlings.

Every now and again we release an Aon single cask whisky. We hand pick each one of these casks because they are delicious, unique and unrepeatable.

WHAT DO AON BOTTLES LOOK LIKE? AND HOW DO I FIND OUT WHICH CASK IT IS?

You will easily be able to spot an Aon bottle amongst a range of Nc’nean products because they are bottled in frosted glass. These bottles, as with all of our whisky bottles, are made from 100% post-consumer recycled glass. They have a 40% lower carbon footprint than a bottle made from virgin glass and have an infinite life cycle. Each bottling is also numbered, with the year the cask was filled, followed by the cask number itself. For instance, Aon 19-179 cask was filled in 2019. If you’re in a shop, you can find out which Aon release you’re looking at the top of the gift tube or the back of the label which goes around the neck of the bottle. You can also find this info on the side label and on the reverse of the gift tube if you look a little harder. 

WHY CAN'T I BUY ALL AON RELEASES?

We release Aon casks in collaboration with our closest retail and distribution partners who share our core values of innovation or sustainability, or in partnership with individuals like our cocktail competition winners, or sometimes as an exclusive which can only be purchased from our website or in our small distillery shop here in Drimnin on the west coast of Scotland.  These bottlings are therefore very limited and are often exclusive just to one country or market.

WHAT DIFFERENT CASKS ARE USED FOR AON BOTTLINGS?

Our Aon releases come from a variety of different casks including ex-American Whiskey, ex-Bourbon, ex-Cognac, STR red wine, and ex-Tequila. Sometimes we age the whisky in two casks, one after the other. This is still called a single cask whisky, as the whisky still comes from one individual cask originally, it is then just ‘finished’ in the next cask. This adds extra flavour before being bottled. For example, our Aon 19-216 cask started in ex-Bourbon then was finished in an ex-Cognac cask from France. The ex-Cognac cask brought out toasted almond flavours and also pushed the ‘lemony’ citrus flavours produced from the ex-Bourbon cask towards more orangey citrus flavours.  Other times we simply bottle the liquid that has been aged in one single cask because it is perfectly delicious as it is, for example our Aon 18-443 was aged in a STR red wine cask which brought out decadent creamy notes of sticky toffee pudding, buttery fudge and fruit crumble.

The number of bottles each cask produces changes based on the size of the cask, the angels share (which is the amount of liquid lost to evaporation whilst it is in the cask), the age of the whisky (as the longer it matures the more angels share it will lose) and how much water we may add at the end in the dilution process depending on what abv we want to bottle it at.

SOME OF OUR FAVOURITE CASK STORIES:

AON 17-234: In partnership with Gill Meller

Named "By any means" by our friend, chef and author Gill Meller, this whisky was originally matured in an ex-Bourbon cask, before being moved to British ex-Rum cask in July 2023. Gill accompanied the cask via land and sea on a rather turbulent journey from the South West of England to our distillery on the very west coast of Scotland, where he filled it with that ex-Bourbon cask spirit. The result is a deliciously rounded whisky, with flavours of spiced orange, herbal toffee and candied peaches. 

AON 17-193: A cask chosen by Matt Morrison of The Fife Arms

This cask was chosen by the winner of our 2023 industry cocktail competition, Matt Morrison, whisky specialist and bartender at the prestigious Bertie's Whisky Bar at The Fife Arms. His wildly innovative approach and deep understanding of his ingredients (including foraged Penny Bun mushrooms) led him to win our contest judged on taste, sustainability and hospitality. He chose cask, 17-193 an ex-Bourbon cask from our maturing barrels, and he found he could taste banana bread, lemon balm and vanilla ice cream in this whisky. Click here to here more from Matt himself. The final of the 2024 industry cocktail competition is in September and the winner of this comp will also have the chance to hand pick and release their own cask of Nc’nean whisky in partnership with us.

AON 17-115: Our first Asia-Pacific single cask launch

This was a particularly special one because this cask was our first ever release in Japan, a country full of people who know a thing or two about whisky, in celebration of our launch there. It was also the first single cask we released in the Asia-Pacific region. The spirit was rounded and fruity and had been aged in an STR ex-red wine cask. It was hand picked for its herbaceous spice and incredibly full texture and we are delighted that it has gone down very well in Japan.

To find out information on our Aon releases, click here.

Yes, we believe that spirits packaging can have a lower impact on the environment. From the outset, as part of our mission to be a fierce protector of nature, we have carefully considered every element of our packaging and labels to make sure that we have as low an impact on the environment as we can. Our Head of Sustainability Amy has hunted high and low to find the best packaging suppliers who align with our objectives of reducing carbon emissions and increasing recyclability. We aim to have as low a packaging footprint as possible without compromising on design, to ensure that our whisky bottles look as good as the spirit tastes.  

100% POST-CONSUMER RECYCLED GLASS BOTTLES

Unlike most whisky distilleries, we bottle our whisky in 100% post-consumer recycled glass. And back when we launched our inaugural release in 2020, this was a first for Scotch whisky. Our bottles have a slightly greenish blue tint to them, and each one is unique with occasional imperfections and air bubbles. For most distilleries, anything outside of ‘extra flint’ (totally crystal clear) glass isn’t good enough, but we like our perfectly imperfect bottles just as they are. Especially, since they have a 40% lower carbon footprint than a bottle made from virgin glass, and have an infinite life cycle.

If you would like to learn a bit more about the carbon impact of glass and how recycled glass is made, click here to read our chat with our sustainability guru Amy. Looking ahead, our next goal is to bottle our Botanical Spirit in 100% recycled glass. Our Botanical Spirit bottle is currently made from flint glass, which has less than 35% recycled glass content. At the moment it’s a small percentage of the products we bring to market, but we are looking to transition over to recycled glass during 2025.

BOTTLE PRINT

We print directly onto the bottle using water-based inks which are non-toxic and considered much better for the environment when the bottles go into recycling streams.

NATURAL CORK STOPPER

Our stoppers are made from natural cork with a wooden top. Cork is an incredible resource, as you don’t even need to chop the tree down to harvest it. Cork is stripped from the tree then allowed to re-grow again in an infinite cycle. Though natural cork is not widely recycled in household recycling in the UK, the whole stopper will break down happily in your home compost. Some of our team have even repurposed the stoppers into key rings which we sell in our distillery shop.

TAMPERS

When we were looking for the most natural way to seal our bottles, we were chuffed to come across a biodegradable tamper. As opposed to plastic, our alternative is made from renewably sourced wood pulp extracts. This means you can pop it in your food waste bin with your apple cores and banana skins, or even in your home compost.

LABELS

The batch collar around the neck of our bottle is made from uncoated paper. The small, clear side label is the only part of our packaging which is made from plastic. We are aiming to change these to a bioplastic, just like our tamper made from wood pulp in the coming months.

THE CHOICE TO OPT FOR LESS PACKAGING

Typically, almost all premium whiskies come in gift boxes. So instead of making these compulsory for our flagship single malt, we give people the option to buy our whisky with or without the cardboard tube. In the UK when shopping from our website or at our distillery, we give all Nc’nean consumers the choice of buying without the gift tube to reduce the carbon footprint of their purchase. The tube itself is made from 90% recycled cardboard and can be recycled in household recycling.

We also offer all our distributors and importers in export markets, plus all retailer and wholesalers in the UK the option to buy our flagship whisky without gift boxes. This year, 33% of our bottles were sold without gift tube compared with 11% last year.  

REFILLS

We have a distillery refill station in our bar which is a handy option for locals and returning visitors to reuse their bottles, whist saving a few pounds at the same time. We would love to be able to roll out refill stations to all our partners in hospitality and retail, however this is not as easy as you would think due to some tricky laws surrounding bottling Scotch whisky (according to law this must only be done in Scotland), and issues with finding the perfect packaging solution - but we are continuing to plug away at this. We have also considered setting up a system whereby people from further afield can post back their bottles to the distillery as part of a recycle scheme, however given that the carbon footprint of each bottle is 40% lower than virgin glass, the carbon generated to send bottles back would actually be higher. We suggest your recycle, or get creative with upcycling your bottles into something new.

BOTTLING ON SITE

Despite being a small distillery, in the construction planning phase, Annabel decided that most of our whisky bottling and labelling should be done on site. This is beneficial for both flexibility and demand (we can decide to change a label quickly if needs be), but more importantly great for boosting local employment. At the very beginning, the bottling process started out with an all hands-on deck approach where Drimnin locals were employed to help fill bottles with our spirit. These early employees, Douglas and Torran are now full time Nc’nean distillery operators who split their time working with Sarah in the bottling room and in the distillery making the whisky with the rest of the production team. Sarah’s bottling room runs like clockwork (most of the time!) where every label is carefully placed and positioned before the bottles are loaded onto pallets ready to be sold.

WHAT TO LOOK OUT FOR

When checking to see whether packaging is sustainable, there are a few things that you can easily look out for:

1. Look for 100% recycled on the label

2. Look for natural cork stoppers with wooden tops, not plastic

3. Green or brown glass usually has a higher recycled content 

4. Opt for bottles without the gift tube where possible

If you would like to learn more about what we are doing to protect our planet and pioneer sustainable production, feel free to check out our latest sustainability report here.

Welcome whisky enthusiasts, the whisky curious, and those new to this whole thing. Today, we’re delving into the world of whisky terminology and shedding light on some often-misunderstood concepts: single cask, single barrel, single malt, and double cask. We realise it can all be a little daunting and complex, so let’s unravel the mysteries behind these terms and explore what makes each one unique.

WHAT IS SINGLE MALT?

This term signifies a whisky made from malted barley and produced at a single distillery. It doesn’t mean it's from a single cask but rather that it’s made exclusively from malted barley without any other grains. 

WHAT IS SINGLE MALT SCOTCH WHISKY?

This term signifies a whisky made from malted barley and produced at a single distillery in Scotland. Again, it doesn’t mean it’s from a single cask but rather that it’s made exclusively from malted barley without any other grains. The ’Scotch’ part refers to the whisky being distilled in Scotland. 

WHAT IS SINGLE CASK MALT WHISKY?

Single cask malt whisky is whisky that is bottled from a single cask without any blending. Each cask has a unique story, influenced by its wood, previous contents (e.g. red wine, other whiskies or spirits), and ageing conditions. When you enjoy a single cask malt whisky, you’re often experiencing something quite rare and totally unique as there’s not usually more than a few hundred bottles released in a single cask malt whisky. 

SINGLE BARREL vs. SINGLE CASK: IS THERE A DIFFERENCE?

To put it simply, single barrel and single cask mean the same thing, but the key difference lies in the country from which the terminology originates:

SINGLE BARREL:

This term typically refers to bourbon which is made in America, where each bottle comes from a unique barrel. The flavour profile can vary significantly from barrel to barrel within the same distillery due to factors like ageing conditions, barrel type or size, and grain variations.

SINGLE CASK:

In the world of Scotch whisky, the term ’single cask’ or ’single cask malt’ is used widely. It means that the whisky in a particular bottle comes from one single cask, as the name implies. Whisky in different casks can vary within the same distillery, just like bourbon. Single cask whisky doesn’t have to have spent it’s whole life in the same cask though, it can have spent a few years in one cask then transferred to another to mature for additional time. For instance, our very own AON 17-408, spent 4 years in an ex-Bourbon cask before being transferred to an ex-Tequila cask for its final year of maturation. 

DOUBLE CASK:

The term ’double cask’ typically refers to a whisky that undergoes aging in two different types of casks as outlined above. We don't really use this terminology in Scotland, we just stick to calling it ’single cask’ then explain the cask finish, but in America this term is more common. This dual aging process allows the whisky to absorb distinct flavours from each cask. For example, it may be initially aged in bourbon casks and then transferred to sherry casks, creating a complex flavour profile. The second cask is also referred to as that ’finishing cask’. 

IS SINGLE CASK WHISKY BETTER?

This is totally subjective and depends on personal preferences. Single cask whiskies can offer intense, one-of-a-kind flavour profiles that captivate connoisseurs seeking unique experiences. They allow you to explore the subtleties of ageing, wood influence, and the distillery’s character. However, they can also be quite different from the flagship, well-balanced expressions created through blending different casks together. So, ’better’ is a matter of taste.

In summary, all these terminologies for whiskies are related but distinct concepts, offering unique flavour experiences. Whether one is ’better’ than the other depends on individual taste.

And as we always say, we want to encourage everyone go and explore the world of whisky, and hopefully not get too caught up in the terminology - there’s a world of whisky to explore and enjoy – go and find what you like, and drink it as you like! If you’re interested in whisky cocktail ideas, you can find our extensive recipe list here.

If a tree falls in the wood and it is used to generate energy, is it good for the environment? Forestry is big business, but how sustainable are the use of these resources for providing us with heat? The answer is, it’s complicated, and like everything in the misty world of sustainability there are different ways to tackle this question and different answers as well. So, in this blog we are going to try and debunk the myths and clarify the argument for and against using biomass as an energy source.

SETTING THE SCENE

We use biomass to produce heat, which means burning wood which comes from trees that have been planted for the purpose of harvesting. Commercial forestry plays a significant part in the Scottish economy and has also become synonymous with the Scottish landscape. What we are not doing is chopping down native broadleaf woods in and around the distillery to make whisky. On average we burn 260 x 3m logs a week (about 16 trees) which are chipped and transported 2 miles to the distillery. Trees take in CO₂  as they grow, they store carbon (as wood), and expel oxygen.  When be burn the wood, this carbon reacts with oxygen in the air and is released from our boiler in the form of CO₂ again. In Scotland, thankfully there are laws which means that replanting of trees is required after felling an area of land – this means we replant all the trees which are felled for our energy.

THE BENEFITS OF BIOMASS

Currently under government and European guidelines, the CO₂ that’s released when you use wood as biomass is classified as carbon neutral, because trees absorb CO₂ when they grow, and that ‘emission’ is accounted for when the tree is felled (not when the tree is burned)[1]. It’s important for the forestry sector to account for these emissions at source, so that it can keep a balance between trees that are growing and being harvested. So, when the Drimnin estate (where we source our trees from) replant and grow the trees that are felled, this virtuous biogenic cycle is maintained, reusing the power of atmospheric carbon over and over.

THE PROBLEMS WITH THIS

Firstly, there are other greenhouse gases that are released when we run the tractor to chip the wood, and then others when we burn the chip too – some of these don’t get re-absorbed through the biogenic cycle. This means that using biomass always creates some added emissions.

Secondly, we have an increasingly narrow window to stop adding to atmospheric CO₂ concentrations – Scotland is aiming to hit net zero carbon emissions in 35 years, whereas IPCC (Intergovernmental Panel on Climate Change) have highlighted the coming decade as the timeframe for meaningful action to reduce our emissions. It will take a tree 10 years to start making a dent on absorbing CO₂ and then the amount that it can absorb every year increases significantly – until it is mature and then it’s felled. Being able to maintain this planting/harvesting cycle in a timely fashion is very important when thinking about carbon balances.  

Thirdly, in certain types of biomass there’s additional processing and transport emissions associated with biomass which could be huge. We are lucky to have access to local timber to provide us with our biomass energy, but there is increasing criticism around the use biomass for energy production, which is in part being driven by the fact that the process is classified as ‘carbon neutral’ and there are calls for its renewable energy status to be removed on the grounds that it is not sustainable.[2] As we have mentioned sustainability is all about context, and in the case of some power generation, the odds do not stack up. There are examples of biomass power stations the UK, and in North America, where this sustainability area becomes very grey because they are powered using wood pellets.

To make pellets, you must haul the wood chips to a processing plant, where the wood is dried, turned into dust and then reformed into pellets, all of which requires fuel, and then it needs to be shipped to its final destination, which could be a transatlantic journey!  

What this does is increase the amount of carbon released into the atmosphere for every unit of energy you get out of the wood. This study conducted in 2009 suggests that the creation and hauling of wood pellets from North America results in a carbon footprint that is 3 x higher than UK sourced wood chips[3]. This means to reabsorb the carbon that has been released you would need to plant 3 times more trees than you are using.

There is an argument that says that a strong biomass sector which is replacing fossil fuels will drive wide spread foresting projects because the price of timber will go up ‘the forest that pays is the forest that stays’ (as the forest consultant once told me) – but it could also mean that in countries where there is little regulation or where extraction is happening illegally, people use the high price of timber to capitalise on tree felling, and are not under any obligation to replant.

SO WHERE DOES THAT LEAVE US?

Ultimately the planet doesn’t care whether the carbon that we released today has come from a tree or not, the point is that we have too much carbon in the atmosphere and to reduce that we need to make sure that we are sequestering more carbon than we are releasing, every year.

So, for biomass to wipe its carbon face every year there needs to be more trees planted and maturing than are being burned. We can’t be responsible for how all forests are manged, but we are lucky that on the Drimnin estate we can demonstrate that balance within the context of a full cycle of the tree.

What really will be the game changer here, is how soon technology for Biogenic Emission carbon capture and Storage (BECCS) is developed and rolled out across the industry for biomass power. This effectively would capture all the CO_2, from our boiler_, liquify that gas, and make it possible for it to be stored permanently, either in the earth’s bedrock, or cement, or in the ocean, so that every tree that is grown for biomass is instantly a carbon credit which makes meeting the urgent carbon goals A LOT easier.

[1] https://www.ceps.eu/wp-content/uploads/2020/08/PI2020-19_Biomass-and-climate-neutrality.pdf

[2] https://www.climatechangenews.com/2020/07/14/not-biomass-carbon-neutral-industry-admits-eu-reviews-policy/

[3] https://www.dropbox.com/s/3m5m3opcl9zd0um/3153-final-report-carbon-factor.pdf?dl=0

Hello everyone. This blog is for all those companies who are thinking of embarking on the B Corp journey. It covers why we think all business should go through the B Corp process and our top tips for embarking on it yourself.

A couple of weeks ago we announced we had been certified as a B Corporation, putting our planet, and all of us who call it home, on equal terms with profit. If you’ve not heard of it, the B Corp certification is awarded to companies who have met extremely high social and environmental standards, representing their commitment to goals outside of simply trying to make money. It is awarded by the not-for-profit organisation B Lab who believe all businesses can be a force for good. The B stands for 'benefit' and B Lab certifies in the way FLOCERT certifies Fair Trade products or the Soil Association certifies organic.

After coming out the other side of their rigorous process, we firmly believe that every business should go through the B Corp certification. Why? Well….

1. To become part of an increasingly recognised group of the most ethical and sustainable businesses in the world

2. To obtain a logo which clearly communicates to consumers that they are choosing a better brand

3. But most importantly, to put your business through an intense assessment to eke out ways you can improve both environmentally, ethically, and socially.

Our distillery was built with a promise to the environment, that we would always do our utmost to protect the planet. This meant that from the outset that B Corp was something we really wanted to achieve. But what we learned going through the process was not only ways to improve our sustainability processes, but the impetus to improve many other aspects of the business as well. 

That is because the process requires you to demonstrate not just what you do, but how you do it. Yes, we operate in an environmentally friendly way, but do we have clear targets to improve our performance over time? Do we communicate environmental performance to our board of directors? Do we ask our suppliers about their social and environmental policies and performance? For us, the answer to all these questions at the outset was no, so we had to put processes in place so we could get the points.

Below are some examples of what we introduced or formalised as a result of going through the B Corp process:

• Blind screening process for in-house recruitment, meaning that whoever reviews CVs for a role do not see any details of gender or race

• Measuring and reporting HR KPIs like gender pay gap (the difference between the average pay across genders) and gender diversity on our board

• Formalising our Environmental Management System, including a process for getting the whole team engaged in it

• Defining and regularly reviewing our environmental key performance indicators with the board

• Asking all our suppliers and potential suppliers about their environmental and social credentials. Getting them to think about things like carbon footprinting, sustainability reports, zero waste policies and much more. Essentially, passing on the sustainability baton!

The B Corp process really makes you think about your business holistically, and through its directed questioning gets you to consider introducing things to your business which are really great – some might be new ideas, others might be ideas you already had but didn’t know how to formalise or realise you hadn’t communicated to your team. 

Finally, if you are looking to put your business through what we think is an epic certification, here’s our top tips from our Head of Sustainability Amy:

• Give yourself plenty of time. The process is thorough to put it lightly, and if you think it’s going to be a quick win, think again.

• Be patient. When you get into the nitty gritty of the process, there are lot of things that need to be detailed and explained, when you talk about how your business operates. There may also be somethings that get lost in translation because some of the questions are based around American business culture.

• Be persistent. This process will require a lot of organising, documenting, evidence gathering and pulling together data to demonstrate that your company does what it says it does. Depending on whether you are looking to attract IBM* points in the process, this ‘evidencing’ phase can be very arduous.

*IBM stands for “Impact Business Model” and are areas where you can score higher points for specific and unique impacts that your business has. We found it was best to get our operational points (i.e. non-IBM points) as high as possible, and certainly over the 80 mark, before focusing too much on these areas.

We’ve also had lots of questions about how we did it. The answer is that Amy did almost all of the work, but we were also advised by John Featherby from Shoremount, who gave us invaluable advice about how the certification works, clarified things for us when we were confused and generally provided a steadying hand through what can be a long and winding road.

Historically speaking, cocktails have never been great for the environment. From shipping fresh produce around the globe to power hungry ice creation, there’s a whole host of associated issues silently hiding in the depths of that (undeniable delicious) Daiquiri. But with cocktails here to stay, how can we, as home enthusiasts or professional bartenders, make them less of a burden on mother nature? And can we even make them tastier in the process?

Let’s start with spirit choice. There’s a whole host of more positive distillation methods available to distilleries, so choosing brands that focus on green production is a good first step, and there’s examples of these producers in all shapes and sizes. The enormous global vodka powerhouse Absolut, for example, promote sustainable farming practices for their 400 plus farmers, and through tree planting they offset their emissions to run a carbon neutral distillation process.

Then there’s smaller brands like Avallen making big planet positive moves with their Calvados. The liquid in each bottle of Avallen removes 2.73kg of CO2 from the atmosphere when their apple trees grow their branches and roots. On top of this, they’re restoring the wild meadows at their Normandy distillery to promote biodiversity and bee populations in the area.

Handily, our Botanical Spirit, Avallen, and Absolut all work perfectly mixed with tonic water and a couple of dashes of aromatic bitters, a very easy start to your sustainable cocktail career!

ECO SPIRIT AND TONIC

• 50ml of your spirit of choice (Nc'nean Botanical Spirit / Absolut Vodka / Avallen) 
• 100ml tonic water
• 2 dashes of aromatic bitters
• Garnish with whatever you fancy, we've chosen grapefruit

But it’s not just the base spirit that needs consideration. All the other ingredients can be made more environmentally friendly with a little care and attention. Here’s a great example from Iceland’s Reyka distillery:

THE PUFFIN COLLINS

• 50ml Reyka vodka
• 20ml foraged elderflower cordial
• 30ml pink grapefruit juice
• 1 muddled cherry tomato
• Soda

Reyka is powered by geothermal energy like the rest of Iceland, and neighbours “The Friðheimar” also use this energy to grow tomatoes in what would otherwise be rather inhospitable conditions. This particular drink also uses wild foraged Elderflower, making the most of the natural flora near some of the team based in the UK. Foraging for, or growing your own ingredients, is a fantastic way to reduce your carbon footprint whilst still enjoying delicious drinks.

But instead of going out searching, what about ingredients you might already have going to waste around the house? The average UK household buys just under 40kg of fresh fruit per person each year, and then throws away 14kg of that, half of which is because it’s no longer considered “fresh”. This fruit is fantastic for making long lasting preserves with, in particular “shrubs”. This classic cordial style drink makes the most out of excess fruit and gives you a tasty secret ingredient to work into your cocktails.

Roughly chop your fruit, then add equal parts by weight of sugar to draw out the juices, and then vinegar (cider, coconut and wine vinegars work well), before filtering into clean bottles ready to store and use. There’s a simple recipe you can follow here. Once prepared, try adding a large dash to soda water for a refreshing non-alcoholic summer beverage. But if you’d like something a little stronger…

SHRUB SHRUB

• 50ml Nc’nean organic single malt
• 20ml pear shrub
• 100ml soda water

Finally, here’s an incredible suggestion from waste-product recycler extraordinaires, Discarded. They make a whole range of sustainable spirits using by-products like banana peel and cascara and encourage everyone else to do the same whenever possible. The below recipe makes use of spent coffee grounds, getting the absolute maximum out of the beans before they’re composted.

DISCARDED ESPRESSO MARTINI

• 30ml Discarded Chardonnay Vodka
• 20ml Espresso
• 20ml Spent Coffee Liqueur
• 20ml Discarded Cascara Vermouth

You can find a simple video on how to make both the spent coffee liqueur and drink here, along with a few other creative recycling ideas.